Ice Cream with Pear Sauce

Cooking Light
The sauce can be made up to 2 days ahead and warmed in the microwave just before serving. You'll get a lot of liquid from the pears after they macerate in the sugar overnight. This sauce is also good served over pound cake.
12 servings (serving size: 1/2 cup ice cream and 1/3 cup pear sauce)


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5 cups chopped peeled ripe Bartlett pear (about 6 pears)
1/2 cup sugar
1 lemon, peeled and sectioned
3/4 cup coarsely chopped walnuts
1/2 cup golden raisins
1/4 cup dried sweet cherries
1 navel orange, peeled and sectioned
6 cups vanilla low-fat ice cream


Combine pears and sugar in a zip-top plastic bag; shake well. Seal and refrigerate 8 hours or overnight.

Place 2 tablespoons lemon sections in a medium saucepan; reserve remaining lemon sections for another use. Add pear mixture, walnuts, raisins, cherries, and orange to pan. Bring to a simmer over medium heat; cook 30 minutes or until mixture is thick and slightly soft, stirring occasionally. Serve over ice cream.

Created date

March 2005

Nutritional Information

Calories 267
Caloriesfromfat 23 %
Fat 6.8 g
Satfat 1.3 g
Monofat 1.1 g
Polyfat 3 g
Protein 5.6 g
Carbohydrate 47.9 g
Fiber 4.2 g
Cholesterol 5 mg
Iron 0.6 mg
Sodium 48 mg
Calcium 122 mg